In a microwave proof mixing bowl combine 2 cups shredded mozzarella cheese and 2 ounces cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal. Mix the dough well until it begins to form a soft dough, fold in the beaten egg white if using.
Spread onto a greased pizza pan. I had a roughly 10-11 inch crust.
Pre-bake the crust for 7 minutes. It should be slightly brown.
Spread the prepared taco meat over the crust, top with the drained green chilies, and remaining shredded cheese. Bake for 7-8 minutes on the top rack, until the cheese is bubbly.
Remove from the oven and rest for 5 minutes. Top with the vegetables and serve immediately.